Old Fashioned Blueberry Coffee Cake

This Old Fashioned Blueberry Coffee Cake is a delightful treat that combines a tender, buttery base with bursts of fresh blueberries and a sweet, crunchy streusel topping. Perfect for breakfast, brunch, or a cozy afternoon snack, it’s a recipe that brings warmth and nostalgia to any gathering.

Easy to make and even more enjoyable to share, this cake is sure to become a beloved staple in your kitchen!

Old Fashioned Blueberry Coffee Cake

Ingredients

Cake:

2 cups flour (all-purpose is ideal)

2 tsp baking powder

¾ cup sugar

1 stick softened butter

½ tsp salt

1 ½ tsp vanilla extract

2 eggs

1 ½ tsp lemon zest

2 cups fresh blueberries

Streusel:

¾ cup light brown sugar

½ cup flour

1 tsp cinnamon

4 tbsp cold butter (not softened)

Instructions

Step 1:

Preheat your oven to 350°F and lightly coat an 8×8 or 9×9 inch baking dish with nonstick spray.

In a mixing bowl, combine the flour, salt, and baking powder, whisking them together.

Step 2:

In a separate bowl, cream the butter and sugar together until smooth.

Add the eggs, one at a time, mixing well after each addition.

Gradually incorporate the flour mixture, stirring until fully combined.

Mix in the vanilla extract and lemon zest until just blended.

Gently fold in the fresh blueberries.

Step 3:

Pour the batter into the prepared baking dish and spread it into an even layer.

Step 4:

In a medium bowl, mix together the flour, brown sugar, and cinnamon using a fork.

Add in small pieces of butter and use the fork to crumble the mixture.

Sprinkle this topping evenly over the cake batter in the pan.

Step 5:

Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Let it cool on a wire rack for 10 to 20 minutes before serving.

This cake is always best when freshly made, but it tastes wonderful the next day as well.

Enjoy!

Notes:

Fresh vs. Frozen Blueberries: While fresh blueberries are ideal for this recipe, you can also use frozen ones. If using frozen, don’t thaw them beforehand; simply fold them into the batter while still frozen to prevent the cake from becoming too wet.

Storage: This coffee cake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week.

Serving Suggestions: Serve the cake warm or at room temperature, and consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Zest Variations: If you want to experiment, try substituting lemon zest with orange or lime zest for a different flavor profile.

Add-ins: Feel free to mix in other ingredients like chopped nuts or a sprinkle of shredded coconut for added texture and flavor.

Baking Dish: If you don’t have an 8×8 or 9×9 inch baking dish, you can use a larger dish, but be aware that the baking time may vary. Keep an eye on it and adjust as necessary.

Nutrition Information:

YIELDS: 9 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different fruits in this recipe?

Yes! While blueberries are the star of this cake, you can substitute them with other fruits like raspberries, chopped strawberries, or even peaches.

Just keep in mind that the flavor and texture will change slightly.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

If the toothpick comes out wet, it needs more time in the oven.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance.

Just store it in an airtight container at room temperature.

If you want to keep it fresh for longer, you can refrigerate it.

What should I do if my streusel topping is too crumbly?

If your streusel seems too dry and crumbly, you can add a little more melted butter, one teaspoon at a time, until it reaches a crumbly but cohesive texture.

Can I freeze this coffee cake?

Yes! This coffee cake can be frozen.

Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

It can be stored in the freezer for up to 3 months.

Thaw it in the refrigerator overnight before serving.

Do I need to sift the flour before measuring?

It’s not necessary to sift the flour for this recipe.

Just spoon it into the measuring cup and level it off with a knife for accurate measurement.

What if I don’t have lemon zest?

If you don’t have lemon zest, you can substitute it with the zest of an orange or omit it entirely.

The cake will still be delicious without it.

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter.

If you do, just add a pinch of salt to the batter to maintain the flavor balance.

How do I prevent the blueberries from sinking to the bottom?

To help keep the blueberries suspended in the batter, you can toss them in a bit of flour before folding them in.

This creates a light coating that can help them stay mixed throughout the cake.

What if I don’t have a square baking dish?

If you don’t have an 8×8 or 9×9 inch baking dish, you can use a similar-sized round dish or even a larger rectangular dish.

Just keep an eye on the baking time, as it may need to be adjusted.